RECIPE: White peaches, ricotta, honey and rose petals

THIS recipe is from Dish it Up by Hayden Quinn (Murdoch Books) available now in bookstores and online

Hayden served up Australia's biggest prawn BBQ as part of Vicinity Centre's 'Christmas of Oz'.

For hosting tips, recipe inspiration, or to find your closest shopping centre head to The Christmas Hub on Vicinity Centres' website vicinity.com.au.

White peaches, ricotta, honey and rose petals

Preparation time: 15 minutesCooking time: 5 minutesServes: 4

I love this dessert, it's a bit Middle Eastern, a bit summery, and completely delicious. The bonus is it's quite a healthy dessert.

Heat a heavy-based griddle pan over medium-high heat. Place the butter on the pan and spread evenly on the surface. Place the peach quarters on to the griddle so you get nice char marks. Caramelise the peaches on each flesh side for 1-2 minutes.

In a bowl, combine the ricotta, rosewater and lemon juice.

To serve, spoon a dollop of the ricotta onto a plate, delicately place the white peach quarters around the ricotta, drizzle with a tablespoon of honey and garnish with
almonds and rose petals.

Ingredients

20 g (3/4 oz) unsalted butter

3 ripe white peaches, quartered

240 g (81/2 oz) firm ricotta

1 teaspoon rosewater

11/2 teaspoons lemon juice

3 tablespoons honey

2 tablespoons slivered almonds, toasted

1/4 cup fresh, unsprayed rose petals (see note)

Notes

If you can't find fresh unsprayed rose petals you can use dried baby rose petals, available at some Asian grocers and certain delicatessens.